I am so excited to have received my copy of Gooseberry Patch's the Harvest Table cookbook. Why you might ask?? Well, it's because my recipe for Brown Sugar-Bacon Squash, is included in the cookbook. This is the first recipe that has been chosen from Gooseberry Patch and my second recipe ever published. It's exciting and I feel honoured that they decided that my recipe was the perfect addition for this cookbook. With Fall quickly approaching, I am thrilled to have the chance to read all the recipes and to bookmark those that I'd love to try. This cookbook has it all- Thanksgiving dishes, Halloween treats and wonderful Autumn dishes, from appetizers to desserts. To celebrate my being published, I thought I would make a recipe from the cookbook and give one of my readers the chance to win a copy of the Harvest Table.
One of the recipes that caught my eye was this Caramel Apple Cake. The title alone made me stop to read the recipe and when I saw how simple it was to make, I decided to try it. Just a handful of ingredients, are turned into a sinful dessert. I decided to use a gluten free cake mix, since I had one on hand. Since I never buy apple pie filling, I decided to take some Granny Smith apples and make my own (I'll include the recipe below). This cake is phenomenal!! So tender and full of amazing warm flavours. I loved the sticky sweet caramel topping and I paired it with a perfectly whipped vanilla bean whipped cream. Superb!!!
Caramel Apple Cakeadapted fromGooseberry Patch the Harvest Table- submitted by Liz Davies
This scrumptious dessert is a family favorite all year 'round. It's oh-so easy to make too.
18-1/2 oz pkg yellow cake mix
21- oz can apple pie filling
2 eggs, beaten
12-oz jar caramel ice cream topping, divided
Garnish: vanilla ice cream
Grease and flour a 13"x9" baking pan and set aside. In a bowl, combine dry cake mix, pie filling, eggs and 1/4 C caramel topping. Beat with an electric mixer on low speed for one to 2 minutes, until blended. Pour batter into baking pan. Bake at 350 degrees for 30-35 minutes. Remove cake from oven. Pour remaining caramel topping over cake and spreak evenly. Serve topped with ice cream. Serves 8 to 10.
Cindy's notes: I used a boxed gluten free cake mix. I also made my own apple pie filling (recipe follows)
Apple pie filling:
3 large Granny Smith apples, cored, peeled and cut into 1/4 inch slices
2 Tbs lemon juice
1 tsp vanilla
1/3C brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
In a small sauce pan, combine all ingredients and cook over medium heat until apples are tender.
To win a copy of Gooseberry Patch's the Havest Table, simply use the Rafflecopter below. The giveaway will run from July 28 to August 5th at 11:59pm EST. Open to Canadian and U.S residents only.
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